| St. James History | Clara Lillyblad History | Red Wing History |
| Memories of the St. James | Red Wing Shoe History |

St. James Hotel History

The St. James Hotel and the town of Red Wing owe their birth to the vast wheat crop harvested in the area, and both continued to prosper because of their location in Minnesota’s wheat belt. By the early 1870s with the addition of the Empire Builder railroad line from Saint Paul to Chicago, the frontier town of Red Wing became a thriving center of business bringing farmers and businessmen to town to sell grain and buy goods. With its prime location in the heartland of America and its natural port on the Mississippi River, the city became the fifth largest in Minnesota and was the largest wheat-trading center in the world, shipping more than 2.4 million bushels of grain a year at its peak.

Although there were a few modest hotels in town, a group of 11 civic-minded businessmen observed all the hustle and bustle and sensed the need for a first class lodging establishment. Many of the names of the original investors are well known in Red Wing today. They were Joshua C. Pierce, Charles Betcher, William P. Brown, Jesse McIntire, E.L. Baker, T.K. Simmons, John Friedrich, John Hack, Loren C. Smith, James Lawther and S.B. Foot. These men formed the original Red Wing Hotel Corporation and managed to raise the $60,000 necessary for the project. They purchased a plot of land in the heart of the business district at the intersection of Main and Bush streets, just a stone’s throw away from the Mississippi River and the train depot.

The architectural firm of E.P. Bassford of Minneapolis designed the four-story Italianate structure, and work commenced in the spring of 1874. The hotel was outfitted in grand style with handsome furnishings, Brussels carpets in the lobby and English velvet carpet in the second floor ladies’ parlor. In May of 1875, the hotel was christened the St. James Hotel, most likely after the Court of St. James of London, as residents felt it sounded regal and high class.

The original 11 investors hired two brothers from Wisconsin to manage the hotel. E.J. and F.H. Blood were known as the Blood Brothers or more commonly as “Fred and Ed”. In fact, the gala party planned for a fall opening of the hotel was crudely referred to as the “Blood’s Blow-Out” by the local papers.

The St. James Hotel opened on Thanksgiving Day, 1875. Tickets were $5 per person. The salutation of the invitations read “Yourself and a lady are cordially invited to attend . . .” The 500 prominent guests were treated to a lavish banquet featuring over 60 items ranging from raw oysters and roast venison to Boston cream puffs and strawberry ice cream. Dancing followed until 4:00 a.m.

Guests marveled at the hotel’s modern features including steam heat, hot and cold running water, gas throughout and a state of the art kitchen. The first floor included three dining rooms, the kitchen, office and baggage storage and the lower level featured a parlor, billiard hall, barbershop, public baths and four water closets. The second floor included a ladies’ parlor, bridal suite and two ladies’ water closets, while the fourth floor housed the ballroom.

The original main entrance was located on Bush Street, instead of Main Street, as that was most convenient for the guests walking up from the riverboats and train depot. Also, the livery stables were located across Bush Street from the hotel, so guests could be dropped at the entrance and horses could turn immediately into the stables.

Main Street was the town’s major shopping area, and the St. James’s street level housed local businesses that had Main Street storefronts. These included a newsstand, a clothing store, dry goods store and a bank, which survived until 1967 under various names.

The St. James was an immediate success, her rooms full every night with travelers and boarders. The cooks gained a first rate reputation and shortly after the hotel opened, the railroad adjusted its timetable to allow passengers to disembark for a dinner break at the St. James. One famous traveler who sampled the fare was President Rutherford B. Hayes.

After the Blood Brothers left the St. James, the hotel was managed by various proprietors. In 1905, two of the original owners, J.C. Pierce and T.K. Simmons bought out the other 9 and became partners.

In 1906, Charles Lillyblad became the manager, taking over Pierce’s share of the ownership and later buying out Simmons as well, becoming sole proprietor. Thus the Lillyblad era was born, as the family ran the hotel until 1977.

Charles married Clara Nelson, a young lady from Fergus Falls, who had started waiting tables at the St. James in 1914. Clara was a marvelous cook and quickly gained a reputation for outstanding food and hostess etiquette. She had two children, Art, born in 1916 and Frances, born in 1917. Art was actually born in the hotel in what is now room 208. He began helping out as a bellhop at age 7 and took on greater responsibility upon the death of his father in 1932.

But it was Clara who ran the hotel with an iron fist, and a heart of gold. She demanded meticulous attention to detail from both the kitchen and housekeeping staff. Guestrooms sparkled, silverware glistened, and she insisted on the highest quality ingredients for her homemade recipes, buying much produce from local farmers and meats and roasts from local butchers. Clara was extremely industrious and did whatever was needed to keep the hotel running smoothly, whether that meant baking pies, scrubbing pots and pans or supervising carpenters on a necessary repair project.

As strict as her standards were, Clara’s heart was equally generous, and she never hesitated to help those in need. There is a story of a couple that came to the St. James for their honeymoon, as many rural couples did. They reserved a room and went into the dining room for dinner, but only ordered the least expensive item on the menu – two plates of hash. When the server mentioned this odd order in the kitchen, Clara insisted that she bring the newlyweds the finest dinner available that evening, but only charge them for hash.

She especially seemed to take care of folks around holiday times. If a friend became widowed, she might send over a complete turkey dinner with all the trimmings for Christmas. She also instructed cooks working holidays, when most restaurants were closed, to serve a complimentary meal to any passer by who asked if food was available. Clara always took care of her staff and threw extravagant Christmas parties every year, using the finest décor and cooking up a meal fit for royalty. Employees at the St. James were extremely loyal and turnover was very light for many years during the Lillyblad tenure.

Art Lillyblad had returned to the hotel following his education at the University of Minnesota, and when Clara died in 1972, he took over the operations. But times were changing. The traveling salesmen who were once the mainstay of the hotel’s clientele, booking 40-50 rooms each night, were replaced by wholesale operators, and many visitors sought the modern conveniences lacking at the St. James.

By the mid 1970s, the St. James was in need of a major renovation to keep up with modern codes and the lure of the newer hotels in the area. It was purchased in 1977 by the Red Wing Shoe Company and closed for two years for a major multi-million dollar renovation.

The historic portion was modified as private baths and sprinkler systems were added to each room. A new addition made room for 19 additional guestrooms, many with outstanding river views. Office space, banquet rooms, a shopping court and new restaurants were also added. The elegant Port Restaurant opened on the lower level, the Veranda Café, overlooking the Mississippi River, opened on the lobby level and the Summit banquet rooms and Jimmy’s Pub were located on the fifth level.

The area on the lower level, which is now occupied by the award-winning Port Restaurant, was once a bank, and the designers made some creative uses of the original layout. The bank vault is now aptly the location of the wine cellar, which houses an outstanding collection of 180 different labels, which has helped the hotel earn the coveted Wine Spectator Award each year since 2001. The two side rooms across from the wine cellar, which are now used as linen closets, were originally used to view the contents of one’s safe deposit box. A beautiful sideboard and hutch in the private dining room in the Port is thought to be original to the hotel.

The managers retained designer Clara Bloomberg who scoured the country for antiques and reproduction pieces. Bloomberg consulted history books for appropriate décor of wall coverings and window treatments of the late 19th century. Each guestroom was uniquely decorated in the Victorian mode and features a custom designed quilt. The rooms were named for riverboats and a photo and description of each vessel was placed in the corresponding guestroom. Today, the St. James guestrooms invite respite and tranquility. Each room is still decorated with period furnishings and adorned with custom quilts. It is truly a hotel that pampers and relaxes its guests.

Despite the hotel’s high regard for history in each nook and cranny, it is also a state-of-the-art meeting venue and is highly sought after as a board meeting or retreat location by many corporations in the Twin Cities and southern Minnesota. With 14,000 square feet of meeting space, cutting edge technology, comfortable chairs and outstanding catering including Starbuck’s coffee, the St. James Hotel is geared to handle the needs of today’s meeting planners. The St. James Courtyard, which includes seven shops and Clara’s Gifts and Coffee, offers wireless internet access for leisure and business guests and comfortable seating areas with tables large enough to accommodate up to four guests for a quick break, snack or impromptu meeting.

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Clara Lillyblad

The St. James Hotel has been a prominent institution in Red Wing since the town was the world’s largest wheat shipping port and Minnesota’s most important site for commerce and travel. The St. James opened on Thanksgiving Day in 1875 with one of the most elegant parties the region had ever seen. The hotel was run for 70 years by the Lillyblad family, the majority of that time by Clara Lillyblad, a legendary figure in the history of the St. James.

Charles Lillyblad became the manager of the St. James in 1906 and purchased the hotel three years later. By 1914, he was still running the operation as a single man, when a young woman named Clara Nelson arrived in Red Wing by buggy from Fergus Falls, and inquired about employment as a waitress at the St. James. She landed the job and soon after, landed a husband in Charles Lillyblad. The couple ran the hotel jointly, later helped by their children, Art born in 1916 and Frances, born in 1917.

Upon Charles’ death in 1932, Clara became the sole proprietress of the hotel. Every aspect of the hotel was touched by Clara’s high standards. Her reputation for attention to detail, sumptuous food and service perfection was legendary.

She managed the business extremely well, expecting her employees to work hard, but not as hard as she herself toiled. She was intimately involved in every role within the hotel, whether dressing in fancy clothes as a dinner hostess, or up to her elbows in dishwater.

Her favorite place to be, however, was the kitchen. Clara was an excellent cook and very creative, using no cookbooks or recipes. Special dishes would just pop right out of her head, according to her staff. In fact, the home cooked meals were so popular that the St. James became known as “Clara’s Place” and travelers came from miles around just to sample the food. The railroad even adjusted its schedules so that disembarking passengers would arrive in time to take a meal at “Clara’s Place.”

Clara was also very involved in the community and soon the St. James began to play an active and important role in business by providing a space for local companies, civic groups and organizations to hold various meetings, banquets and professional gatherings.

Clara ran the hotel until her death in 1972, at which point, her son Art took over. The St. James was sold to the Red Wing Shoe Company in 1977. Following an extensive renovation, the hotel was restored to its original grand state and was reopened in 1979.

Today the St. James continues to bear the mark of Clara Lillyblad, offering excellent personalized service, and serving as a pillar in the Red Wing community, providing quality guest rooms and meeting space to not only local business groups, but to regional corporations and associations as well.

The home-style cooking continues to be a draw and folks still come from miles around to sample the cuisine. Spectacular holiday brunches are served in the Summit Room, overlooking the Mississippi River Valley. Guests can also enjoy great views of the river while eating breakfast or lunch in the Veranda, or sample the exquisite cuisine of the Port of Red Wing for dinner. In 2001, the Port of Red Wing carried on Clara’s reputation for fine meal preparation by earning the prestigious Award of Excellence from Wine Spectator magazine for outstanding menu development and wine selections.

Guests also come to the St. James for the historic ambiance and fine attention to detail. Each of the 61 guest rooms is individually and distinctively decorated with antiques and antique reproductions, in a modified Victorian style. Handmade quilts adorn each bed and turndown service, complete with chocolates, is customary.

St. James Hotel guests also enjoy the luxurious historic lobby, graced with a spiral staircase and ceiling-high pipe organ. Complimentary coffee, tea or hot chocolate is served in the lobby daily, and the morning paper is delivered free to each guest room on weekdays.

The St. James Hotel has provided thousands of special memories for Minnesota residents over the years, whether they were married in the historic lobby, spent a romantic honeymoon in a double whirlpool suite, celebrated special occasions such as birthdays and anniversaries in the Port of Red Wing, or shared the beautiful view in the Summit Room with family members during a Holiday Brunch.

But the memories of “Clara’s Place” continue to live on in the hearts of those that knew her personally as well as in the walls.

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Red Wing History

Red Wing, Minnesota has a population of 15,561 and is the county seat of Goodhue County. The earliest settlers of the Red Wing region were members of the Mdewakanton Dakota tribe. The city's name was derived from a succession of chief's whose name "Red Wing" came from their use of a dyed swan's wing as their symbol.

The advantageous river location led to development of a port for shipping and the city grew to be the largest primary wheat market in the world by 1873. The scenic beauty of the area was an added attraction, then as now. Henry David Thoreau himself hiked up Barn Bluff, took in the vista and was favorably impressed. The wheat market gradually diminished as railroads crossed the prairie. Industrial development quickly took the place of wheat commerce in Red Wing because of the favorable combination of natural resources and river trade.

The beauty of the bluffs and the river continue to draw people from across the world to downtown Red Wing. The walls of limestone, which once provided the foundations to homes and buildings, now provide challenge to climbing enthusiasts and hikers. Our sharp bend on the Mississippi River still supports industrial needs, however, its role as a tourist attraction and home for seasonal boaters continues to grow. Red Wing is ranked 34th on the list of America's 100 best small towns to live work and visit, by AAA's Home & Away magazine. Red Wing is recognized internationally as the home of Red Wing Shoes and Red Wing Pottery. It is also the location of the nation's first municipally owned performing arts theatre the T. B. Sheldon Auditorium.

Today Red Wing Shoes are still manufactured in Red Wing and visitors can tour the recently opened Red Wing Shoe Company Museum. Pottery also has a unique connection with Red Wing. The first pottery factory opened in 1878 and since then pottery production has taken many different forms in Red Wing. Currently two types of pottery are made in Red Wing, salt glazed and stoneware. Factory tours and pottery demonstrations are available year-round. With 22 buildings listed on the National Register of historic places, step into the past with Red Wing's walking tour map.

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Memories of the St. James

The following are a couple of recollected moments of mine from working in the Hotel as a teenager in the 1950s. It may have been the summer of 1956 or 57. Mr. Art Lillyblad hired me as a “bell-hop”, so to speak, though the job really was more of a “go-pher” experience and a catch-all for anything that needed being done, including cleaning and dusting of the grand lobby. My favorite memory of the hotel which I have shared over the years with many happened on a day that required my role as “bell-hop”.

A small orchestra registered at the hotel, being in town for a performance at the old ballroom out on highway 58. There were six of them as I remember. As they registered, I took them to their rooms, all on the fourth floor, running them up in pairs with their luggage and instruments in the old cage elevator that was approximately where the present organ is located in the lobby. Those who grew up in Red Wing remember it, I’m sure. It was an open wire-mesh cage, run by a single lever that was moved right to ascend, back to the top-middle stop, and to the left to descend. Only a hotel employee was to run the elevator for obvious reasons but also because there were some quirks to it that took some awareness. Such as: you could run it off its electrical circuit if you took it too high at the fourth (last) floor, requiring a lot of shouting down the shaft to get someone’s attention to then go to the basement and “trip the switch” to get things connected and going again; and one had to learn how to “glide” the ascent and the descent at the intervening floors so as to not leave either a step up or down for passengers as they got in or off; and most important, it was subject to “overload” that rendered it unable to go up and made coming down a true adventure. Well, here was the band registered for the weekend and staying for the first time in the St. James. Taking them by pairs to their rooms on the fourth floor drew many comments about the elevator, mostly humorous pokes at its vintage, its rattling ascent, and whether or not it was safe (which I assured them that it was). All in all, it went well and I even got a decent tip for my efforts.

Later that same afternoon, the elevator bell rang and I went to answer to it to the fourth floor, there to meet all six of the band members with their instruments and the awareness that they had been getting in shape for their evening performance with a bit of drinking. I informed them we would need to make the trip down in shifts, preferably two at a time since they had their instruments with them. They would have none of this, I was told; they could all fit in it and it was going down so down they would all go together and on they got. I could feel the cage sink under the weight even before I turned the switch to the left and began our journey. In my mind I was already deciding where in the descent I needed to throw the lever to off to compensate for the give and related slide in the motor. It seemed best to do it somewhere between the second and third floors. When we closed the gate and started down, the comments about the old elevator started again with lots of bravado and snickers. But when I threw the lever to off right after passing the third floor and the cage kept right on moving, quickly the easy chatter stopped and by the second floor it was dead silence as we passed that floor and were still on our way down with no noticeable slowing of the cage. Passing the first floor was truly and eye-opener and sliding into the space of the darkened basement and still moving was noticeably sobering to my passengers. As we got into the last leg of our journey, the drag on the old electric motor finally slowed us enough and we stopped about a foot and a half from the basement floor. Not a word was said when I threw the lever over to ascend and we slowly, very slowly, inched our way to the first floor. As I opened the cage and let the band out, it was as if everyone had had their post-drink’s coffee and sobered up. Not a comment was made. And, when coming and going for the rest of the weekend, at least when I was on duty to observe it, never did more than two of the band members get on the old elevator at a time.

The other thing that always sticks out in my mind about the St. James was the wonderfully warm and easy relationship the The Rev. Monroe Bailey (Rector of Christ Episcopal Church at the time) had with the hotel and its matriarch, Clara Lillyblad. The Lillyblads were members of Christ Church and over the years had generated a most positive and personal bond with their priest. Monroe often came to the hotel for lunch and he and Clara would meet, always sitting at the same table in the old informal dining room. Everyone in town, I think, knew the priest from Christ Church, either personally or by his presence in any space he occupied and the joyful sound of his voice and his laughter. No matter where I was in the hotel, when Mr. Bailey came through the front door, I, and everyone else, knew he was there. His voice and the sound of his laugh drew us all into his moment and we would find our own spirits lifted as his presence extended his greetings. I have never heard again a voice that so enjoined and bonded everyone and everything into itself was wonderfully as did his voice. Every heart and spirit was lifted in those lunch-hours at the St. James.

May the celebration of these days be for all at the hotel moments of peace and joy and may the years to come be life-giving to all who come into this grand old space.

Sincerely,

The Rev. Michael Schulenberg
(Episcopal priest, retired, and a former rector of Christ Church, Red Wing)

I noticed your article in the Republican Eagle asking for memories of the St. James. Our wedding was June 29, 1963 and we had the occasion to stay overnight at the St. James that evening. We were exhausted from a long day as weddings were drawn out affairs at that time starting with breakfast, mass, reception and dance. We arrived after the dance and ended at approximately 1 p.m. The room was wonderful and the staff was accommodating. We had a busy day ahead of us on Sunday so we got up early and decided to go out to breakfast. After checking out and we went to our vehicle, which was stuffed with presents and left over (unwanted) items that the wedding party decided to toss in our car. My husband, who disliked having a large billfold in his pants pocket, laid his billfold on top of our car. He had over $700 in it which were the proceeds from our dance. Not thinking we drove off to breakfast. After eating he reached for his billfold and it was gone. He left me at the restaurant and went in search of the billfold. He checked with the hotel, looked outside and finally decided to contact the police. Low and behold some wonderful citizen had picked it up and turned into the police with all contents intact. What a relief to see him return to the restaurant with all of our money. I thought perhaps I would have to wash the dishes to pay for breakfast. We have since had the occasion to return to the St. James for an overnight stay, as our children gave this to us as a gift for Xmas a few years ago. What a great place to reminisce, great food and great staff. We frequent the Veranda for breakfast on Sundays and special days and love sitting by the windows and viewing the scenery and trying to imagine what it was like back in the 1800’s.

Rojean M. Becker

We were very interested in the LaCrosse Tribune on Sunday telling of the St. James Hotel’s 130th anniversary on Thanksgiving Day.

We celebrated our 40th wedding anniversary right on Sunday August 31, 1997. Our four children & their families who live in the cities, joined us for worship services at St. John’s Lutheran Church & then to the St. James Hotel for their Sunday brunch. It was lovely & tasty foods.

We remember all of this so well as it was the same day Princess Diana died in auto crash in Paris.

Thank You!

Most Sincerely,

Swanhild D. Lubeck

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Red Wing Shoe

Established in 1905, Charles H. Beckman organizes the Red Wing Shoe Company in the quiet river town of Red Wing, Minnesota. The first boot sells for $1.75.

In 1918, J.R. Sweasy becomes the general manager and in 1921, the president of Red Wing Shoes. For the next three decades, Sweasy steers the company successfully through two world wars and the Great Depression.

With the oil industry booming, the late 60's and 70's became a time for global expansion. Red Wing Shoes enters Canada, Mexico, South America, Europe and a number of oil producing countries in the Middle East.


By 1985, production reaches two million pair. The factory expands for the third time and adds a night shift at both plants. Red Wing Shoes expands its products to over 150 styles, serving every industry imaginable.
Please check out the World Record - Biggest Leather Boot.
The St. James Hotel is owned and operated by the Red Wing Shoe Company

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